Monday, July 11, 2011

If I had to (like at gun point) "invent" a new fusion cuisine, I'd go with "American Curry." It would combine the best of our country's classic stews with the exotic spices we associate with the cuisines of Asia. This simple, braised beef short ribs recipe is a good example of what that style of cooking could produce.

I really love to eat this kind of food. Who doesn’t love a nice batch of slow-cooked short ribs, but we can get in a rut with how they're presented. That's not an issue here, as the spicy-sweet, aromatic sauce makes them anything but ordinary. We should take a lesson from the lands of curry, and realize that comfort foods don't have to be bland to work their soul-warming magic.

I'm already getting excited thinking up American curry variations for things like chicken and biscuits, Texas chili, and Irish stew. This could be fun. Of course, I'd love to hear which iconic American stews you like to see given this treatment. Enjoy!

I just sort of stumbled across your site this week and I am in love with this site! I love the step by step instructions, the delicious recipes, and the pinch of humor. Thanks so much for all the great info, I will be back often! P.S. I hope you've had a wonderful birthday!

Kenjiro Yamakawa, the first japanese to eat curry and beef curry in particular in the 1871 got his first exposure to the stuff on a ship bound for the United States starting the whole "western trend" in Japan that continues to this day. So, its not a fusion dish, Chef John; youre just bringing it back home for Old Glory. Happy birthday, dude!

This looks great and I'm looking forward to making it with one modification. My local market has started carrying lamb breast and I think that would work perfectly in this recipe with little or no modification (I'd probably back off on the roasting time a little, given that the lamb is less meaty than the beef).

Fantastic, I have been looking for new way to play with short ribs. As for fusion comfort food suggestions. I was recently in Italy on Lake Como, Terminus Hotel. Chef was from Sri Lanka, he made Chicken Rissoto with curry cream and rosemary. It was outstanding. I am enjoying your blog.